Smokey Vegetarian Cuban Black Bean Soup Recipe - Allrecipes.com
  • READY IN 9+ hrs

Smokey Vegetarian Cuban Black Bean Soup

Recipe by  

"This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 25 mins
  • READY IN

    9 hrs 40 mins

Directions

  1. Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
  2. Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
  3. Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
  4. Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
  5. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 11.4 g
  • 45%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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